Whole Grain Spaghetti With Brussels Sprouts and Mushrooms
- prep time15 min
- total time 35 min
- serves 4 - 6
A hearty Italian meal served with Pecorino Romano cheese, toasted, slivered almonds and a mouth-watering creamy sauce.
1 lb(s) whole-grain or whole wheat spaghetti
1 cup grated Pecorino Romano
¼ cup extra-virgin olive oil
1 lb(s) Brussels sprouts, trimmed, halved and thinly sliced
1 medium onion, finely chopped
1 lb(s) mushrooms, such as cremini, button or shiitake, cleaned and chopped
3 cloves garlic, minced
3 tsp kosher salt
Freshly ground black pepper
1 cup creme fraiche, at room temperature (about 8 oz)
½ cup vegetable broth
2 Tbsp fresh lemon juice (from 1/2 large lemon)
Zest of 1 large lemon
½ cup slivered almonds, toasted*
1. *Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350ºF oven until lightly toasted, 8 to 10 minutes. Cool completely before using.
2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl. Toss with 1/2 cup cheese.
3. In a large skillet, heat the oil over medium-high heat. Add the Brussels sprouts, onions, mushrooms, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onions are soft, 6 to 8 minutes. Add the creme fraiche, vegetable broth, lemon juice and lemon zest. Bring to a simmer and stir until the mixture forms a creamy sauce, about 2 minutes. Stir in 2 teaspoons salt and 1 teaspoon pepper.
4. Pour the sauce over the pasta, add the almonds and toss until coated. Sprinkle with the remaining cheese and serve.